Eggplant Caviar And Parsley-Mint Salad Topping

• 2 medium eggplants, cut into 3/4-inch-thick slices
• 4 cloves garlic, peeled and minced
• 6 tablespoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 cup Italian parsley, very coarsely chopped
• 1/4 cup fresh mint leaves, very coarsely chopped
• 2 tablespoons chopped scallions (green part only)
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• Freshly ground pepper to taste

1. To make the eggplant, grill over white coals until tender, about 5 minutes per side.
2. Peel off the skin, chop the flesh and place in a bowl.
3. Stir in the garlic, lemon juice and salt.
4. To make the salad, combine the parsley, mint and scallions.
5. Add the lemon juice, olive oil, salt and pepper and toss well.
6. When ready to assemble, spread the eggplant caviar over the pizzas, top with the salad and serve.
7. Use on lemon-pepper crust.

eggplants, garlic, lemon juice, kosher salt, italian parsley, fresh mint, scallions, lemon juice, olive oil, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6717 (may not work)